make your own veggie mummies

I have to admit that making theme-style kids snacks are not usually my strong suit. But when I started brainstorming all things mummy for CP’s “Mummy Week,” I actually got pretty excited about these “wrapped” veggie snacks! Aren’t they cute?!

Ingredients

Favorite raw veggies – julienned

Optional: add baked tofu or shredded chicken for a boost of juicy protein

Cilantro/Thai Basil/Mint

Rice paper wraps – found in most big grocery stores with a good International section — I found mine at Wegmans!

How to Make Veggie Mummies

There’s a lot of room for modifications here – use veggies that your kids like. I went with what I had on hand: bell peppers, cucumbers, green onions, avocado, zucchini, baked tofu, carrots — these all work really well. Julienne your veggies as best you can – the thinner and more uniform you can get them makes for easier mummy construction. {{However — this is not a scary process. Notice mine are not perfectly julienned or wrapped, and they still ended up nosh-worthy.}}

Once your veggies are prepped and ready, heat AT LEAST one inch of water in a heavy pan over medium heat. Once you see steam and you know it’s warming up, slide your rice paper wrap into the water, count slowly to 10 and then remove with tongs or your fingers. The water should not be boiling, but it should be warm. There is a theory that you can just slide rice paper right into a bowl of warm water without even using the stove, but I was taught this way and this is how I have always worked with rice paper. Feel free to experiment!

You don’t have much time once you get that paper out of the water before it gets too gooey. Have all your wrap ingredients at the ready and set up for easy assembly. On a cutting board lay out the warm wrap and start loading it up. Once you have a few slivers of your mummy yummies, go ahead and wrap, then fold the bottom in, and continue to wrap until it’s all secure.

This will definitely take a few tries if it’s your first go at a wrapped veggie roll. Trial and error is part of the process, but I promise it’s fun! Once you get the hang of it the possibilities are endless!

Half the fun of veggie rolls is the dipping. A simple peanut sauce is perfect for these dip-able mummy munchies. If you do a quick Internet search, you’ll find a ton of ways to make a smooth peanut dipping sauce (like with fresh peanuts and tangy cilantro), but when you only have a few minutes left on the clock to get this churned out and ready for dipping .. here’s a cheater’s way to get that savory and spicy dip to adequately coat your mummies.

About the Authorangela

Angela Mirra first fell in love with the concept of natural healing when she discovered aloe plants soothed sunburns on a family vacation at age, 3. Since that day she has been fascinated by food and plants as medicine for the body. Angela has studied Eastern and Western healing practices, has been trained as a Holistic Health Counselor, is certified in several types of Massage Therapy, has worked in marketing and education for Pangea Organics, an organic skin care company and, most recently completed her first training to become a certified Doula. Angela comes to Baltimore by way of San Francisco and Brooklyn and has refined her practice to focus on the ultimate healing tool: food. With the help of her enthusiastic husband and zesty little three year old, Matteo. Angela works to simplify healthy food and lifestyle choices not just for her family, but for families throughout Baltimore.